Green Tomato Dill Pickles

green tomatoes
stalk celery
sweet green pepper (cut in fourths)
garlic
2 quarts water
1 quart vinegar
1 cup salt
dill to taste

Use small green tomatoes, pack into sterilized jars. Add to each quart a bud of garlic, 1 stalk of celery and 1 chunk green pepper. Make a brine of water, vinegar and salt and boil with dill for five minutes. Pour the hot brine over the tomatoes in the jars and seal immediately. There is enough liquid to fill about 6 quarts. Pickles will be ready to use in about 6 weeks.